POSOLE DRIED HOMINY RECIPES
CLASSIC POSOLE RECIPE | EPICURIOUS
Hominy, or hulled corn kernels, is the backbone of this Mexican soup (pronounced poh-SOH-lay), which can easily be made vegetarian by using vegetable stock and omitting the pork. Either way, it's best garnished with lots of cilantro, cheese, and lime and served with warm flour tortillas.
Provided by Irene Rutigliano
Yield Makes 8 to10 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 275°. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5-6 hours. Let pork rest until cool enough to handle.
- Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan; reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.
- Heat oil in a large pot over medium-low heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover; simmer, stirring occasionally, for 30 minutes.
- Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.
POSOLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This spicy stew-like soup is traditionally served in New Mexico at holiday time to celebrate life's blessings, but it's good any time of year.
Provided by Taste of Home
Categories Lunch
Total Time 01 hours 20 minutes
Prep Time 15 minutes
Cook Time 01 hours 05 minutes
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies to a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.
Nutrition Facts : Calories 333 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 1588mg sodium, CarbohydrateContent 29g carbohydrate (1g sugars, FiberContent 8g fiber), ProteinContent 27g protein.
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A nourishing soup made with hominy and meat, posole is prepared in a number of ways throughout Mexico. For a bright soup with bold heat, add arbol and ancho chile sauce!
From foodnetwork.com
Reviews 4.7
Total Time 5 hours 20 minutes
Category main-dish
Cuisine mexican
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Total Time 5 hours 20 minutes
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- Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids. Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside. Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes. Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until tender, about 3 hours. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour. Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot. Add some water or broth if the posole is too thick. Season with salt. Serve with assorted toppings and the remaining chile sauce. Photograph by Con Poulos
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CHICKEN POSOLE RECIPE - FOOD.COM - FOOD.COM - RECIP…
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months. You can make this soup with any pre-cooked chicken or turkey. We used store-bought rotisserie chickens, but leftover Thanksgiving turkey will work just as well. When reheating, the hominy may pop in the microwave, so the soup should be thawed overnight in the refrigerator, then reheated over low heat on the stove.
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Total Time 1 hours 10 minutes
Calories 431.4 per serving
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CHICKEN POSOLE RECIPE - FOOD.COM - FOOD.COM - RECIP…
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months. You can make this soup with any pre-cooked chicken or turkey. We used store-bought rotisserie chickens, but leftover Thanksgiving turkey will work just as well. When reheating, the hominy may pop in the microwave, so the soup should be thawed overnight in the refrigerator, then reheated over low heat on the stove.
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I’ve been making this pork posole stew for years. It’s simple to put together and fills the house with wonderful smells. I sometimes add a couple potatoes and carrots to get the southwestern equivalent of Beef Stew. Source is an out-of-print cookbook called “Blue Corn and Chocolate”
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Reviews 5.0
Total Time 2 hours 15 minutes
Calories 283.3 per serving
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Reviews 5.0
Total Time 2 hours 15 minutes
Calories 283.3 per serving
- When posole is done, add salt to taste. The stew should be a sort of soupy stew, best served like chili, in bowls.
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My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers.
—Suzanne Caldwell
Artesia, New Mexico
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 430 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 15 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 430 calories per serving
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A nourishing soup made with hominy and meat, pozole is prepared in a variety of ways throughout Mexico. Here, jalapeno, garlic, chiles and cilantro create the base for a deep green sauce that gets cooked with chicken and hominy until perfectly tender.
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- Add the broth, hominy and chicken to the saucepan. Cover and simmer until the chicken is tender, about 10 minutes. Garnish with avocado, radishes and/or corn chips, if desired.
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Hominy recipes include pozole (a Mexican stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog 'n' hominy, casseroles and fried dishes. In Latin America there are a variety of dishes referred to as mote. Hominy …
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